How to Make Savory and Sweet Flavored Butters: Step-by-Step with Pictures
Whether it's used for homemade garlic or herb bread, or melted over hot, freshly cooked vegetables, meat or seafood, a pat of flavored butter is an impressive finishing touch to the evening meal. But its uses don't end there.
Savory flavored butters can make a deliciously tasty alternative spread for the lunchtime sandwiches, and sweet flavored butters can be served on their own with warm breads and rolls, teacakes and waffles. Yet flavored butters are so very easy to make.
Below is a step-by-step guide to making delicious savory and sweet flavored butters. Pictures of each step are shown to the right of the text.
Materials and ingredients
- Medium-sized mixing bowl
- Electric mixer or wooden spoon
- Greaseproof paper (for savory butters)
- Small pastry cutters (optional)
- Serving bowl (for sweet butters)
- 4 oz (125 g) butter, preferably unsalted, at room temperature
- Chosen flavorings (see Butter flavorings)
- Salt and pepper (for savory butters)
- For Almond Butter: Use 4 tablespoons of finely ground almonds.
- For Cinnamon Butter: Use 1-2 tablespoons icing sugar and ½ teaspoon of ground cinnamon.
- For Citrus Butter: Use 2 teaspoons of orange or lime juice or 1 teaspoon of lemon juice and the grated zest of 1 orange, lime or lemon.
- For Coriander-lime Butter: Finely chop 1 oz (30 g) of fresh coriander leaves. Mix into the soft butter with the grated zest and juice of 1 lime.
- For Garlic Butter: Use 1-2 chopped and crushed garlic cloves.
- For Herb Butter: Use 2-4 tablespoons of chopped fresh herbs (parsley, chives, tarragon, mint and so on) and a squeeze of lemon juice.
- For Honey Butter: Use 3 oz (85 g) honey; beat in gradually.
- For Maple Butter: Use 4 tablespoons maple syrup; beat in gradually.
- For Mustard Butter: Use 1 tablespoon of Dijon mustard or spicy brown mustard.
- For Parsley and Lemon Butter: Use 2 tablespoons of chopped parsley and 1 tablespoon of lemon juice.
- For Sweet Orange Butter: Use 1-2 tablespoons of icing sugar, 2 teaspoons orange juice, and the grated zest of 1 orange.
- For Tomato Butter: Use 1 tablespoon of tomato purée.
To make a savory butter
1. Put the butter in a mixing bowl and beat with a wooden spoon or electric mixer until soft. Add the selected flavorings. Season the savory butter with salt and pepper to taste. Blend well.
2. Transfer the butter to a piece of greaseproof paper and shape it into a neat roll, handling it as little as possible because the heat of your hands can melt it. Wrap and refrigerate until firm. Cut into slices.
3. For an attractive alternative, flatten the butter with the back of a spoon or knife until it is about ¼ in (5 mm) thick. Refrigerate until firm, and cut out small rounds or other shapes using a pastry cutter.
To make a sweet butter
1. Put the butter in a mixing bowl and beat with a wooden spoon or electric mixer until soft. Add the selected flavorings and blend well. Spoon into a serving bowl, cover and refrigerate until firm.
Makes about 4 oz (125 g) or ½ cup.
Freezing flavored butters
Flavored butters can be frozen and then used straight from the freezer. Over-wrap the paper-wrapped roll in foil for storage.
This article was written for Hubpages and published on 7 November, 2009. All text and photos remain the property of The Good Cook.
More by this Author
Shows how to make choux pastry eclairs. Contains recipes for making chocolate, coffee, mocha, raspberry and strawberry fillings and icings for eclairs.
Step-by-step directions for how to make choux pastry and shape it into eclairs or puffs. Pictures and a video help to illustrate each stage of the process.
- EDITOR'S CHOICE3
Learn how to make delicious anish Pastries at home. Includes suggestions for fruit and custard fillings, step-by-step instructions, and a recipe for easy glace icing.